Print

Monterey Chicken Spaghetti Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

Monterey Chicken Spaghetti is a creamy, cheesy, and comforting pasta dish featuring tender shredded chicken, sautéed vegetables, and a rich sauce made with cream of chicken soup and sour cream. Topped with melted Monterey Jack and cheddar cheese, this recipe is perfect for a hearty family meal that combines ease and delicious flavors.

Ingredients

Scale

Chicken and Pasta

  • 2 cups cooked chicken, shredded (about 2 chicken breasts)
  • 8 oz spaghetti (or any pasta of your choice)

Vegetables

  • 1 tablespoon olive oil
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup mushrooms, sliced

Sauce and Seasonings

  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup milk (or chicken broth for a lighter version)

Cheese

  • 1 cup Monterey Jack cheese, shredded (divided)
  • 1/2 cup cheddar cheese, shredded

Garnish

  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Cook the Pasta: Boil the spaghetti according to package instructions until al dente. Drain the pasta and set it aside while preparing the sauce and other ingredients.
  2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, bell pepper, and sliced mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
  3. Make the Creamy Sauce: In the same skillet with the vegetables, stir in the cream of chicken soup, sour cream, garlic powder, onion powder, and milk (or chicken broth). Cook for 2-3 minutes over medium heat, stirring frequently, until the sauce is smooth and heated through.
  4. Add Chicken and Cheese: Add the shredded cooked chicken and half of the Monterey Jack cheese to the sauce. Stir well and cook for another 2-3 minutes, allowing the cheese to melt and the chicken to warm.
  5. Combine with Pasta: Toss the cooked spaghetti into the skillet with the creamy chicken mixture. Mix thoroughly to coat the pasta evenly with the sauce.
  6. Optional Baking Step: If you prefer a baked casserole style, preheat your oven to 350°F (175°C). Transfer the pasta mixture to a greased 9×13-inch baking dish.
  7. Top with Cheese: Sprinkle the remaining Monterey Jack cheese and the shredded cheddar cheese evenly over the top of the pasta in the baking dish.
  8. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
  9. Serve: Remove from oven, garnish with freshly chopped parsley if desired, and serve warm.

Notes

  • You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor.
  • For a lighter version, use chicken broth instead of milk in the sauce.
  • Feel free to add other vegetables like spinach or zucchini for extra nutrition.
  • If you prefer not to bake, simply serve the pasta straight from the skillet after mixing.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.

Keywords: Monterey Chicken Spaghetti, creamy chicken pasta, baked spaghetti casserole, cheesy chicken pasta, comfort food recipe

Find it online: https://chefmilacook.com/monterey-chicken-spaghetti-recipe/